These Chocolate Dipped Pecan Lace Cookies are simply over-the-top. Thin lacy pecan cookies dipped in melted milk chocolate then sprinkled with chopped toasted pecans is nothing short of glorious. I don’t dare keep them all to myself I could eat a dozen, and then feel compelled to bake more. Any excuse will do.
Easy Chocolate Dipped Pecan Lace Cookies Recipe
The title says it all doesn’t it? I have a lifelong love of lace cookies, My love of lace cookies began early, I can actually remember the first time I had one. It was served at a tea party as a sandwich cookie with a cream filling. It was memorable in every way. I’ll have to share the recipe I developed for that particular twist soon. They were buttery and crisp yet chewy. I recall, with each bite, the cream began to fill the edges with dreamy deliciousness warranting a discreet lick to avoid losing one drop of the filling. It was the kind of cookie that compels you to slowly savor and enjoy each bite, just as any cookie should.
How to Make the Best Chocolate Dipped Pecan Lace Cookies
If you’ve never made lace cookies before, there are a few things to keep in mind. They aren’t like a classic cookie dough and delicate by design.
- Ingredients you’ll need to make homemade Chocolate Dipped Pecan Lace Cookies: All purpose flour, light brown sugar, butter, vanilla, light corn syrup, large egg, baking powder, salt, pecans, semi sweet or milk chocolate chips and vegetable shortening or coconut oil.
- Kitchen gadgets you’ll need: A stand mixer or a hand mixer, sheet pans, measuring cups and spoons, a tablespoon or small cookie scoop, one medium size bowl and one microwave safe bowl.
- When dividing the cookie dough, It’s imperative that you don’t crowd them on the baking sheet. Lace cookies, by their very nature spread while baking, so allow ample room on the pan, so they don’t touch.
- Depending on how heavily you dip each cookie, you may need additional melted chocolate for dipping. Like cheese, there’s no such thing as too much chocolate in my book so, dip them lightly or not-so-lightly, to suit your taste.
- As soon as the cookies come out of the oven and while still on the baking sheet, use a spatula or the edge of a knife to shape more uniformly if they became misshapen while baking. It’s all part of the fun of baking these unique unforgettable cookies.
- Store Chocolate Dipped Pecan Lace Cookies in an airtight container at room temperature for up to 4 days.
More Easy Cookie Recipes to Make
It doesn’t have to be a special occasion to bake a batch of cookies. Raid your pantry you just may have the ingredients to make one of these cookie recipes:
- Loaded Oatmeal Chocolate Chip Cookies are impossible to resist.
- Southern Style Butter Pecan Cookies melt in your mouth.
- Gingerbread Cookies are a holiday must-make.
- Cut out Cream Cheese Sugar Cookies can be made into any shape for any occasion.
- Pecan Pie Thumbprint Cookies are a two bite treat.
- Made from scratch Almond Joy Cookies.
- You may also like to try this recipe for Black and White Cookies from the Brown Eyed Baker.
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Helpful Kitchen Items:
Chocolate Dipped Pecan Lace Cookies
- 1 cup packed light brown sugar
- 4 Tbsp salted butter softened
- 1 tsp pure vanilla extract
- 1 large egg
- 1 Tbsp light corn syrup
- 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup pecan halves finely chopped and divided (See Cook's note)
- 2 cups milk chocolate chips or semi sweet chocolate chips
- 1 Tbsp solid vegetable shortening or solid coconut oil.
- Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes then set aside to cool completely. (This can be done in advance)
- To make the cookies, keep the oven temperature at 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium size mixing bowl using an electric mixer cream together the brown sugar, butter and vanilla for 1-2 minutes or until fully combined.
- Add the egg and corn syrup. Beat until incorporated.
- Sift together the flour, baking powder and salt. Add to the creamed mixture beating on low speed just until combined.
- Chop the pecans in a food processor. Mix 1 1/4 cup into the batter reserving 1/4 cup for garnishing. Mix by hand until the pecans are evenly distributed in the batter.
- Using a Tbsp or small scoop drop onto the parchment lined sheets leaving at least 3-inches apart. Gently flatten into a circle using a spatula or back of a spoon.
- Bake for 8-10 minutes in batches or until the edges are golden.
- Remove from the oven and use a knife to shape the edges into uniform circles, if needed.
- Cool on the parchment for 5 minutes then carefully remove to a cooling rack to cool completely.
- In a microwave safe bowl, melt together the chocolate chips and shortening. Melt in 20 second increments stopping to stir each time. Repeat until smooth.
- Dip the edge of each cookie into the melted chocolate laying on wax paper until hardened.
- Sprinkle with reserved chopped pecans while the chocolate is wet then allow to dry.